Got more zucchini than you know what to do with? Are your neighbors turning off their lights when they see you head toward their door with another basketful? Not to worry. Here are a few ideas to help you eat up all that zucchini.

If you don’t like sun dried tomatoes and/or blue cheese, create a different stuffing to fill the zucchini rounds. Sauté some mushrooms with garlic and shallots, and mix in some Parmesan cheese, and maybe some fresh herbs.

If you have my “Cool Mountain Cookbook,” try the gourmet Zucchini Tarts stuffed with Spaghetti Squash and Mascarpone, or the Italian Scrambled Eggs with Gorgonzola.

Slice a zucchini really thin, and layer on your next sandwich. Raw zucchini adds a nice crunch and is a good source of Vitamin C, dietary fiber and Iron.

If you have “Par Fork! The Golf Resort Cookbook,” make the Zucchini Muffins or the French country side dish, Ratatouille.

Like fried food? Who doesn’t? Slice zucchini 1/4-inch thick, dip in a beaten egg, then dip in flour and fry in 350 degree vegetable oil, just enough to come half way up the side of the zucchini slice. Fry for 1 to 2 minutes on one side, then turn and fry on the other side until golden brown. Remove from oil, sprinkle with salt and pepper, and serve hot with a side of ranch dressing for dipping.

Sticking with fried, grate 2 zucchini, toss with salt, pepper, 2 tablespoons flour, and an egg. Drop 1/4-cupfuls into hot oil for zucchini pancakes. Flip with a spatula to brown on both sides. Serve with a tiny dollop of sour cream.

Even if your neighbors are up to their eyeballs in zucchini, you can still give zucchini to others. How about your hair stylist, or postman, or the guy that does your yard? Look at your schedule and see who could be your next victim, er, recipient.

PEN & FORK® is edited and published by Gwen Ashley Walters, a professionally trained chef, cookbook author and food journalist.

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